Dairy-Free Japchae (Glass Noodle Stir-Fry)

Instructions

1. 1Place the about 225 g of sweet potato glass noodles in a large bowl and cover them with warm water. Let them soak for 15 to 20 minutes, or until they are soft and pliable. Once softened, drain the noodles thoroughly in a colander.
2. 2In a medium bowl, combine the about 225 g of beef sirloin, 2 tbsp of soy sauce, 1 tbsp of brown sugar, 1 tbsp of sesame oil, 2 cloves of minced garlic, and 1 tsp of minced ginger. Mix everything together well and let it marinate for 15 minutes.
3. 3Heat 1 tbsp of vegetable oil (not listed, assuming it's a pantry staple) in a large skillet or wok over medium-high heat, which is about 204.4°C (200°C). Add the marinated beef and cook, stirring occasionally, for 3 to 5 minutes, or until it is browned and cooked through. For beef, the internal temperature should reach 71°C. Remove the beef from the skillet and set it aside.
4. 4Add the 1 cup of shiitake mushrooms, 1/2 cup of thinly sliced onion, and 1 cup of julienned carrots to the same skillet. Cook over medium-high heat for 5 to 7 minutes, stirring frequently, until the vegetables are softened. You should see the onions become translucent and the carrots slightly tender.
5. 5Add the about 142 g of fresh spinach to the skillet with the other vegetables. Cook for 1 to 2 minutes, stirring constantly, until the spinach is just wilted. It will reduce significantly in volume.
6. 6Return the cooked beef to the skillet. Add the drained about 225 g of sweet potato glass noodles, the remaining 2 tbsp of soy sauce, 1 tbsp of brown sugar, and 1 tbsp of sesame oil. Stir everything together gently for 2 to 3 minutes, ensuring the noodles and vegetables are evenly coated and heated through.
7. 7Transfer the Japchae to a serving dish. Sprinkle the 1 tbsp of sesame seeds over the top as a garnish. Serve immediately.

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